Lipid damage during frozen storage of Gadiform species captured in different seasons

European Journal of Lipid Science and Technology

Volumn 109, Issue 6, 2007, Pages 608-616

  Aubourg, Santiago P ^a   Lago, Hugo ^a   Sayar, Noel ^a   González, Roi ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Blue whiting; Freezing; Hake; Hydrolysis; Oxidation; Season; Temperature

Indexed keywords

GADIFORMES; MERLUCCIUS MERLUCCIUS; MICROMESISTIUS POUTASSOU; PISCES; REXEA SOLANDRI;

EID: 34547457595     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200700014     Document Type: Article

References (49)

1. FAO: Fishery Statistics: Commodities. Food and Agriculture Organization of the United Nations, Rome (Italy) 2006, Year-book 2004, Vol. 99, pp. 129-131.
2. FAO: Fishery Statistics: Capture Production. Food and Agriculture Organization of the United Nations, Rome (Italy) 2006, Yearbook 2004, Vol. 98/1, pp. 131-145.
3. H. Rehbein, R. Schubring, W. Havemeister, C. González-Sotelo, M. Nielsen, B. Jorgensen, F. Jessen: Relation between TMAOase activity and content of formaldehyde in fillet minces and belly flap minces from gadoid fishes. Inf Fischwirtsch. 1997, 44, 114-118.
4. F. George: Freezing processes used in the food industry. Trends Food Sci Technol. 1993, 4, 134-138.
5. A. Madrid, J. Madrid, R. Madrid: Tecnología del pescado y productos derivados. Ed. A. Madrid Vicente, Ediciones y Mundi-Prensa Libros, S. A., Madrid (Spain) 1994, pp. 45-103.
6. S. Shenouda: Theories of protein denaturation during frozen storage of fish flesh. Food Rev Int. 1980, 26, 275-311.
7. C. Sotelo, C. Piñeiro, R. Pérez-Martín: Denaturation of fish proteins during frozen storage: Role of formaldehyde. 2 Lebensm Unters Forsch. 1995, 200, 14-23.
8. B. Orlick, J. Oehlenschläger, W. Schreiber: Changes in lipids and nitrogenous compounds in cod (Gadus morhua) and saithe (Pollachius virens) during frozen storage. Arch Fisch Wiss. 1991, 41, 89-99.
9. A. de Koning, T. Mol: Quantitative quality tests for frozen fish: Soluble protein and free fatty acid content as quality criteria for hake (Meriuccius merluccius) stored at -18°C. J Sci Food Agric. 1991, 54, 449-458.
10. I. Mackie: The effect of freezing on flesh proteins. Food Rev Intern. 1993, 9, 575-610.
11. Z. Sikorski, A. Kolakowska: Changes in protein in frozen stored fish. In: Seafood Proteins. Eds. Z. Sikorski, B. Sun Pan, F. Shahidi, Chapman and Hall, New York, NY (USA) 1994, pp. 99-112.
12. H. Davies, P. Reece: Fluorescence of fish muscle: Causes of change occurring during frozen storage. J Sci Food Agric. 1982, 33, 1143-1151.
13. S. Aubourg, M. Rey-Mansilla, C. Sotelo: Differential lipid damage in various muscle zones of frozen hake (Meriuccius merluccius). Z Lebensm Unters Forsch. 1999, 208, 189-193.
14. A. Pearson, J. Love, F. Shorland: "Warmed-over" flavor in meat, poultry and fish. Adv Food Res. 1977, 23, 2-61.
15. H. Saito, K. Ishihara, T. Murase: The fatty acid composition in tuna (bonito, Euthynnus pelamis) caught at three different localities from tropics to temperate. J Sci Food Agric. 1997, 73, 53-59.
16. N. Bandarra, I. Batista, M. Nunes, J. Empis: Seasonal variations in the chemical composition of horse mackerel (Trachurus trachurus). Eur Food Res Technol. 2001, 212, 535-539.
17. A. Kolakowska, L. Kwiatkowska, K. Lachowicz, L. Gajowiecki, G. Bortnowska: Effect of fishing season on frozenstorage quality of Baltic herring. In: Seafood Science and Technology. Ed. E. G. Bligh, Fishing News Books, Canadian Institute of Fisheries Technology, Oxford (UK) 1992, pp. 269-277.
18. B. Roth, S. Johansen, J. Suontama, A. Kiessling, O. Leknes, B. Guldberg, S. Handeland: Seasonal variation in flesh quality, comparison between large and small Atlantic salmon (Salmo salar) transferred into seawater as 0+ or 1 + smolts. Aquaculture. 2005, 250, 830-840.
19. S. Aubourg, A. Rodríguez, J. Gallardo: Rancidity development during frozen storage of mackerel (Scomber scorntorus): Effect of catching season and commercial presentation. Eur J Lipid Sci Technol. 2005, 107, 316-323.
20. P. Jangaard, R. Ackman, J. Sipos: Seasonal changes in fatty fish composition of cod liver, flesh, roe, and milt lipids. J Fish Res Bd Canada. 1966, 24, 613-627.
21. S. Armstrong, S. Wyllie, D. Leach: Effects of season and location of catch on the fatty acid compositions of some Australian fish species. Food Chem. 1994, 51, 295-305.
22. F. Mustafa, D. Medeiros: Proximate composition, mineral content, and fatty acids of catfish (Ictalurus punctatus, Rafinesque) for different seasons and cooking methods. J Food Sci. 1985, 50, 585-588.
23. K. Grogorakis, K. Taylor, M. Alexis: Seasonal patterns of spoilage of ice-stored cultured gilthead sea bream (Sparus aurata). Food Chem. 2003, 81, 263-268.
24. E. Bligh, W. Dyer: A rapid method of total extraction and purification. Can J Biochem Physiol. 1959, 37, 911-917.
25. R. Lowry, I. Tinsley: Rapid colorimetric determination of free fatty acids. J Am Oil Chem Soc. 1976, 53, 470-472.
26. R. Kim, F. Labella: Comparison of analytical methods for monitoring autoxidation profiles of authentic lipids. J Lipid Res. 1987, 28, 1110-1117.
27. R. Chapman, J. McKay: The estimation of peroxides in fats and oils by the ferric thiocyanate method. J Am Oil Chem Soc. 1949, 26, 360-363.
28. S. Aubourg: Recent advances in assessment of marine lipid oxidation by using fluorescence. J Am Oil Chem Soc. 1999, 76, 409-419.
29. Statsoft: Statistica for Macintosh. Statsoft and its licensors, Tulsa, Oklahoma (USA) 1994.
30. S. Aubourg: Lipid damage detection during the frozen storage of an underutilized fish species. Food Res Intern. 1999, 32, 497-502.
31. H. Quaranta, S. Pérez: Chemical methods for measuring changes in freeze stored fish: A review. Food Chem. 1983, 11, 79-85.
32. R. Shewfelt: Fish muscle lipolysis - a review. J Food Biochem. 1981, 5, 79-100.
33. M. Careche, M. Tejada: Hake natural actomyosin interaction with free fatty acids during frozen storage. J Sci Food Agric. 1994, 64, 501-507.
34. T. Labuza: Kinetics of lipid oxidation in foods. CRC Crit Rev Food Technol. 1971, 2, 355-405.
35. J. Cheftel, H. Cheftel: Introduction a la Bioquímica y Tecnologia de Alimentos. Editorial Acribia, Zaragoza (Spain) 1976, pp. 265-290.
36. Z. Sikorski, E. Kolakoski: Endogenous enzyme activity and seafood quality: Influence of chilling, freezing, and other environmental factors. In: Seafood Enzymes. Eds. N. Haard, B. Simpson, Marcel Dekker, New York (USA) 2000, pp. 451-487.
37. R. Sista, M. Erickson, R. Shewfelt: Quality deterioration in frozen foods associated with hydrolytic enzyme activities. In: Quality in Frozen Food. Eds. M. Erickson, Y.-C. Hung, Chapman and Hall, New York, NY (USA) 1997, pp. 101-110.
38. S. Aubourg: Fluorescence study of the prooxidant activity of free fatty acids on marine lipids. J Sci Food Agric. 2001, 81, 385-390.
39. 2. Biochim Biophys Acta. 1983, 751, 432-438.
40. S. Cho, Y. Endo, K. Fujimoto, T. Kaneda: Autoxidation of ethyl eicosapentaenoate in a defatted fish dry model system. Nip Suis Gakk. 1989, 55, 545-552.
41. N. Howell: Interaction of proteins with small molecules. In: Ingredient Interactions - Effects on Food Quality. Ed. A. Gaonkar, Marcel Dekker, New York, NY (USA) 1995, pp. 269-289.
42. B. Sun Pan, J. M. Kuo: Lipoxygenases. In: Seafood Enzymes. Eds. N. Haard, B. Simpson, Marcel Dekker, New York, NY (USA) 2000, pp. 317-536.
43. J. Pokorny: Browning from lipid-protein interactions. Prog Food Nutr Sci. 1981, 5, 421-428.
44. K. Hasegawa, Y. Endo, K. Fujimoto: Oxidative deterioration in dried fish model systems assessed by solid sample fluorescence spectrometry. J Food Sci. 1992, 57, 1123-1126.
45. K. Suyama, T. Arakawa, S. Adachi: Free fatty aldehydes and their aldol condensation products in heated meats. J Agric Food Chem. 1981, 29, 875-878.
46. J. Pokorný, W. Janitz, I. Víden, J. Velísek, H. Valentová, J. Davidek: Reactions of oxidised lipid with proteins. Part 14. Aldolization reactions of lower alkanals in presence of non lipidic substances. Nahrung. 1987, 31, 63-70.
47. S. Aubourg, J. Gallardo: Fluorescence changes in amine model systems related to fish deterioration. Int J Food Sci Technol. 1997, 32, 153-158.
48. K. Kikugawa, M. Beppu: Involvement of lipid oxidation products in the formation of fluorescent and cross-linked proteins. Chem Phys Lipids. 1987, 44, 277-297.
49. S. Aubourg: Interaction of malondialdehyde with biological molecules: New trends about reactivity and significance. Int J Food Sci Technol. 1993, 28, 323-335.